Filter
Reset
Sort ByRelevance
Styx1017
Yotam ottolenghi's roasted cauliflower
Yotam Ottolenghi's roasted cauliflower with capers, mustard, spinach and tomatoes
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the capers drain and finely chop the garlic. Divide the cauliflower into florets.
-
Cut the dill finely and halve the tomatoes.
-
Puree the capers with the mustard, garlic, vinegar and some salt and pepper. Add the olive oil in a fine trickle.
-
Boil the cauliflower florets for 3 minutes in a pan of boiling, salted water. Drain them in a colander and rinse them cold under the running tap. Drain.
-
Mix the olive oil with salt and pepper through the drained cauliflower.
-
Heat a grill pan. Roast the cauliflower florets in a few portions - do not put them too close together. Turn halfway and do in a bowl.
-
When the cauliflower is still hot, add the dressing, dill, tomatoes and spinach. Scoop everything together and season with salt and pepper.
-
Serve the cauliflower warm or lukewarm. Bon appétit! .
Blogs that might be interesting
-
20 minSmall dishchicken mince, garlic, Italian spices, olive oil, Red onion, eggplant, tomato cubes, Mozzarella, buffalo mozzarella, Parmesan cheese, fresh basil,Italian chicken meatballs with eggplant and mozzarella
-
15 minSide dishground coconut, sugar snaps, snow peas, soy sauce, baked onions,sugarsnaps with coconut
-
15 minSide dishfresh fresh mint, cucumber, lemon, garlic, green pepper, Greek yoghurt, extra virgin olive oil,fresh tzatziki
-
15 minSide dishmini mozzarella balls, raisins, snoepto, basil,caterpillars of snack tomatoes and mozzarella
Nutrition
345Calories
Sodium23% DV540mg
Fat48% DV31g
Protein10% DV5g
Carbs3% DV9g
Fiber20% DV5g
Loved it